Recipe Instructions

Petis is another favorate snack, you can find petis being served in many places in India, on the laaris and in restaurants.

Method (petis)

Boil, skin and mash potatoes. Place a frying pan or small pan on heat. Add oil and heat (not too hot), when hot add the sesame seeds, raisins, nuts stir until raisins are puffed up. Add this 'waghar' to the mashed potaoes. Add salt , green chillies, corinder, sugar, lemon juice, dhana jeeru powder, tumeric powder and mix really well, be careful the potatoes may still be very hot! Take a handful of the mixture (taste if it requires more salt, lemon juice or even chillies adjust now) roll into small potato cakes and roll the cakes in breadcrumbs shallow fry until golden brown on both sides. Leave aside. If you dont want to use up all of the mixture then you can either refregerate it (up to 2 days) or freeze (up to 1 month) it to use again.

Method (chutney)

Soak the dates and dry tamarind in hot water until soft. Then seive mixture through a fairly fine seive in order not to get any bits in it. If using tamarind paste add it to the date pulp once it has been seived through. Place mixture in a nice bowl add salt to taste, sprinkle red chilli powder, crushed jeera seeds and stir. You can also add chopped corinder, chopped green chillies if you like. Your chutney should taste sweet and sour.

To serve petis, take a individual bowl or small deep dish. Place some of the potato cakes in it, spoon 2/3 tablespoons of yogurt, add a tablespoon of the chick peas (chana), sprinkle with the chopped onions, add a tablespoon of the chutney, sprinkle with coriander, add salt and chilli powder if you like and serve.